Easy, creamy one-pot salmon chowder from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute bacon for salt pork.

  • bernalgirl on May 20, 2021

    It’s ready in 30 minutes once you’ve prepped your first set of ingredients but most can be done while the previous item cooks, making for an easy weeknight meal. I add some thyme and a cup of frozen corn, and use fish stock in equal amounts to milk in place of clam juice. This recipe is a consistent favorite.

  • bernalgirl on March 12, 2019

    Also great with leftover salmon or hot-smoked salmon, I add a pinch of thyme and increase the stock (shrimp or fish) by half

  • Rinshin on April 12, 2017

    I loosely followed this recipe. Gently sauteed bacon instead of rendering in water, added chopped fennel, homemade fish stock in lieu of clam juice, half and half in place of milk, and canned wild salmon in place of fresh fish. This is a very good basic fish chowder recipe. Can't go wrong with this one for a satisfying quick meal.

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